Turkey Cheese Soup Dutch Oven Recipe

Turkey Cheese Soup Dutch Oven Recipe

This easy soup is a great way to use up leftover turkey from your holiday dinner, but it works just as well with chicken, too.

1 Cup Carrots, shredded
1/4 Cup Green Onion, sliced

4 cups diced peeled potatoes

3/4 cup diced celery
3 Tablespoons Butter
1/4 cup All purpose Flour
2 Cups Milk
1 Can = 10.75 oz. Chicken Broth
1 Can = 12 oz. Turkey Chunks
1 Cup Cheddar Cheese, shredded
1/2 teaspoon Worcestershire Sauce
1/8 teaspoon Black Pepper
Directions: Preheat 10″ Dutch Oven. Cook Carrots and green onions, potatoes, celery in your butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add the milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in Turkey. Cook until it is boiling than add the Cheese. Or you can serve and then add the cheese on the top. To get 350 degrees in your 10″ dutch oven you will need 12 briquettes on the top and 8 on the bottom. Remember when you see the steam coming out from under the lid it is done.

Serves: 4

Turkey Cheese Soup Dutch Oven Recipe